Stewed beans with meat

Ingredients:

• 900 g of diced flank beef
• Coarse salt and crushed black pepper
• 4-6 thick slices applewood-smoked pork belly (about 1 cup), cut into 1/4-inch cubes
• 1.5 cups red onion, diced into 0.5 cm cubes
• 1/2 cup (2 medium) finely diced jalapeño peppers (seeds removed)
• 3 tablespoons minced garlic
• 1 teaspoon coarse salt
• 1 tsp crushed black pepper
• Premium Apple Cider Vinegar
• 1 can (425 g) of canned white beans with brine
• 1 can (425 g) canned lima beans with brine
• 1 can (425 g) red kidney beans with brine
• 1/3 cup molasses
• 2 tbsp. l. dark brown sugar
• 3 tablespoons soy sauce
• 1/3 cup ketchup
• Crispy bread for serving

Preparation:

1. Salt and pepper the meat.
2. In a large Dutch oven (preferably enamel) over medium-high heat, cook the bacon without adding any fat until crisp, 6-7 minutes, stirring as needed. Set aside 1 tablespoon of the rendered fat. Add the onion and jalapeño and cook until the onion is translucent, about 5 minutes more. Add the garlic and cook for 1-2 minutes. Transfer the contents of the Dutch oven to a small bowl.
3. Wipe out the inside of the roasting pan, pour in the reserved 1 tablespoon of rendered bacon fat, and when it begins to smoke, add 1/3 to 1/2 of the meat and cook, stirring as needed, until it begins to brown, about 8 minutes. Transfer to the bowl with the vegetables and repeat with the remaining meat.
4. When the meat is done, deglaze the roasting pan with 1 tablespoon of apple cider vinegar. Then return all the vegetables and meat to the roasting pan, adding the beans and their brine. Add the molasses, brown sugar, soy sauce, and ketchup, and stir. Bring to a simmer over low heat, cover, and simmer for 2 hours, stirring every 20-30 minutes to prevent the beans from sticking to the bottom.
5. Add a little more apple cider vinegar, a few tablespoons at a time, to taste, and serve with crusty bread.